Ingredients

• Bacalao (2 lbs. – soaked in water for several days)

• Breadcrumbs (2 cups – non-seasoned)

• Olives (1 ½ cups)

• Parsley (1 cup)

• Capers (1/3 cup – soaked in milk)

• Garlic (3 – 4 cloves)

• Raw hazelnuts (¼ cup)

• Eggs (3)

• Tomatoes (28 oz. – peeled)

• Salt

• Olive oil (3 – 4 tbsp.)

• Pepper

How to Prepare

1. Roast the hazelnuts in a pan.

2. Drain the Bacalao.

3. Add in breadcrumbs and almost all of the chopped parsley.

4. Cut the olives in half and add them in with the breadcrumbs and parsley.

   1. Do not add all of them into the mix.

5. Drain the capers and add almost all of them in.

6. Chop the roasted hazelnuts and add them into the mixture (all of them).

7. Add salt, pepper and olive oil.

8. Add in the eggs (3) and mix with a wooden spoon.

9. Let the mixture sit for 15 minutes.

10. In a large pan, add in ¼ inch of olive oil.

11. Using an ice cream scoop, shape the meatballs and add them into the hot oil.

12. Let the meatballs cook for a few minutes.

    1. Before turning, make sure all sides of the meatball are cooked.

    2. Keep the oil from the meatballs for the sauce.

13. Chop up the garlic and add to the oil.

    1. Cook until tender.

14. Add in the olives, capers and tomatoes.

15. Cook for 10 – 15 minutes.

16. Add the meatballs to the sauce. Enjoy!